Best cajun gumbo recipe: 59 photos
Cajun Gumbo With Chicken and Andouille Sausage Recipe
FAQ
Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor.
Check out this list ,compiled by Jude Walker, to ensure you never make a faux pas, on the ten commandments of gumbo.
- I - Thou Shalt Never Use Tomatoes If we've learned anything from the Disney folks, it's this. ...
- II - Thou Shalt Not Use Un-Cajun Sausage Sausage in your gumbo can only come from authorized vendors.
In order to develop a deep roasted flavor in your gumbo, you should cook your roux — being careful not to burn — until it is a deep dark brown color. Roux needs to be cooked low and slow to bring out the nutty flavor and rich dark color without burning it, says Chef Dickensauge of Houndstooth Saloon in Chicago.
Louisianians claim the one true difference between the two cuisines is marked by their stylistic variations of gumbo. Creole gumbo is usually made with okra, tomato, and often a combination of meat and seafood, while the Cajun version contains meat or seafood, and is typically okra-free and made with a darker roux.
Proteins that cook fast and shouldn't be overcooked (shrimp or scallops, for example) should be added during the last 5 minutes of cooking. One final opportunity to taste for seasoning. At this point, I generally find that a bit of acid will brighten the gumbo. Stir in 1 tsp of apple cider vinegar and taste again.